RU2309601C1 - Method for production of dairy-protein product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed method includes dairy raw material pasteurization, cooling thereof to fermentation temperature, introducing of barm based on association of kefir corns and pure Bulgarian bacterium taken in ratio of 1:1. After ripening molten biomass of kefir corns in introduced, mass is agitated and heated up to 58-62°C for 10-15 min with simultaneously introducing of hot curd whey with temperature of 80-85°C and acidity of 90-110°T.

EFFECT: product of increased biologically and nutrient validity, enhanced assortment of dairy products.

1 dwg, 3 tbl, 3 ex

Description

The invention relates to the dairy industry, namely the production of protein dairy products with prophylactic properties.

In modern environmental conditions, it is relevant to expand the assortment of therapeutic and prophylactic products that contribute to strengthening the protective functions of the body.

Such protein fermented milk products are known as acidophilic paste, fermented milk paste, Narine curd and other products containing specially selected cultures of acidophilic bacillus, bifidobacteria, mesophilic and thermophilic lactic streptococci in the form of pure cultures or various combinations with therapeutic and prophylactic properties.

A known method for the production of a protein product, which provides for pasteurization of skim milk at a temperature of 74-78 ° C for 15-20 s, coagulation, separation of whey, pressing to obtain the finished product with specified parameters (humidity 80%, acidity 220 ° T), packaging , cooling. Coagulation of milk protein is carried out with organic reagents or a combination thereof, a percentage of the total mass of milk: acetic 0.5 or citric 0.3 and acetic 0.1; or apple cider vinegar in an amount of 10 and citric acid 0.25 (see RF patent No. 2180494, IPC A23C 23/00, publ. November 20, 2003).

The disadvantage of this method is the multi-stage process, the artificial introduction of organic acids, the absence of a healing effect.

Closest to the proposed method is a method for producing a protein dairy product, which involves the pasteurization of dairy raw materials, cooling to 36-45 ° C and the introduction of starter culture based on lactobacilli and bifidobacteria. The mixture is fermented for 2-36 hours to a pH of 5.6-5.2. Then the resulting mixture is cooled to 27-30 ° C, make starter culture based on mesophilic streptococci and sour for 2-3 hours to pH 4.8-5.0. The clot is crushed and self-pressed to obtain dry substances in a fermented milk product from 16 to 18% or from 20 to 25% (see RF patent No. 2158090, IPC A23C 9/13, publ. 10.27.2000).

The disadvantage of this method is the multi-stage process, which helps to reduce the nutritional value of the finished product. A mechanical separation of the clot by crushing reduces the efficiency of extraction of protein components from the fermented mixture.

The technical result of the invention is to increase the biological and nutritional value, improve the sensory characteristics of the finished product, expand the range.

The specified technical result is achieved by the fact that in the known method involving the pasteurization of milk raw materials, cooling it to the fermentation temperature, introducing the starter culture, fermenting, separating the clot from the whey, according to the invention, the starter culture uses the microbial association of kefir fungi and a pure culture of Bulgarian sticks taken in the ratio 1: 1, after ripening, the molten biomass of kefir fungi is introduced, the mixture is mixed and heated to a temperature of 60 ± 2 ° C for 10-15 minutes at one a belt introduction into it of hot whey curd temperature 80-85 ° C and 90-110 ° acidity T.

Distinctive features of the proposed method are new conditions for the implementation of the method, namely, the use of a kefir fungus microbial association and a pure Bulgarian stick culture as an inoculum, the introduction of kefir fungus molten biomass into the fermented mixture, and heat treatment of the mixture with the simultaneous introduction of hot curd whey into the mixture.

There is a method of making milk filling for caramel. The method involves the introduction of a milk component in boiled sugar syrup, tempering the mixture. As the milk component, protein milk concentrate is used, obtained by filtering milk fermented with kefir fungi enriched with molten kefir fungus biomass (see RF patent No. 2229232, IPC A23G 3/00, publ. 04/22/2002).

The disadvantages of this method are the low structural properties of the resulting milk concentrate, which can be used only as a component of the formulation in the preparation of the target product, for example, sugar confectionery.

Heat treatment in the present method involves heating a mixture of fermented milk and molten biomass of kefir fungi in a container with a water jacket and aging.

Heat treatment of fermented milk is a necessary step in obtaining a protein product. The processing conditions of the clot allow you to intensify the process of separation of serum, more fully use milk proteins, to obtain a product with a delicate texture.

The following heat treatment modes were studied:

- 36-38 ° C, duration 15-20 min;

- 50-55 ° C, duration 20-25 minutes;

- 60 ± 2 ° C, duration 10-15 minutes;

- 60 ± 2 ° C, duration 10-15 minutes, with the simultaneous introduction of hot curd whey into the mixture with a temperature of 80-85 ° C and an acidity of 90-110 ° T.

The research results presented in the drawing indicate that the most effective mode of heat treatment of the mixture is a temperature of 60 ± 2 ° C, lasting 10-15 minutes with the simultaneous introduction of hot curd whey with high acidity into the mixture. With the selected modes, the most complete separation of serum occurs.

The influence of the conditions of the heat treatment of fermented milk on the yield of milk-protein product is presented in table 1.

Table 1 Heat treatment Product yield,% Duration of dehydration, hour 36-38 ° C, 15-20 min 20 ± 3 8 ± 1 50-55 ° C, 20-25 min 17 ± 3 7 ± 1 60 ± 2 ° С, 10-15 min 15 ± 3 6 ± 1 60 ± 2 ° C, 10-15 min at 15 ± 3 5 ± 1 simultaneous introduction serum t = 80-85 ° C,
acidity 90-110 ° T

As can be seen from table 1, heating fermented milk to a temperature of 60 ± 2 ° C for 10-15 minutes while simultaneously introducing hot curd whey into the mixture with a temperature of 80-85 ° C and an acidity of 90-110 ° T intensifies the process of clot separation. In this case, the final moisture content of the finished milk-protein product of 70-73% is achieved in 5 ± 1 hours and the yield is 15 ± 3%.

The high biological and nutritional value of the kefir fungus fermented by the microbial association and the pure culture of Bulgarian milk sticks is ensured by the high proteolytic activity of the combination of lactic microorganisms and yeast, as a result of which free amino acids and low molecular weight peptides, vitamins and antibiotic substances accumulate in the fermented milk. The presence of lactic and other organic acids, as well as products of alcoholic fermentation, give the target product a pleasant sour taste and pungency, and hinder the development of extraneous microflora.

The positive effect achieved by separating the clot in the mixture is explained by the following. When heated, partial denaturation of milk proteins occurs, resulting in protein clot syneresis. Coagulation of proteins by the simultaneous introduction of hot acidic whey at a constant heating temperature provides a double effect on the proteins of fermented milk - thermal and acidic.

The acidic environment of curd whey (90-110 ° T) contributes to a further decrease in the negative charge of casein micelles, which leads to an acceleration of the change in the conformation of protein macromolecules, there is a destabilization of casein micelles and their dispersion.

The use of hot (80-85 ° C) curd whey to obtain a milk-protein product enriches the protein system with whey proteins.

However, the use of temperatures above 62 ° C for protein precipitation leads to a decrease in the water-holding ability of the milk-protein product, which results in the appearance of an undesirable grain-like consistency.

The use of kefir fungi as a molten biomass ingredient allows enriching the product with a microbial polysaccharide-glucogalactan, which has an immunological effect, adsorption properties in relation to the normal microflora of the gastrointestinal tract (see RF patent No. 2007091, MKI A23C 9/12, publ. 15.02.1994 g.).

Physico-chemical characteristics of the finished product based on the microbial association of kefir fungi and the pure culture of Bulgarian bacillus are presented in table 2.

table 2 Indicators of milk protein product Values Titratable acidity, ° T 90-110 Humidity% 70-73 Exit, % 15 ± 3 Organoleptic indicators: color white with a cream tint smell, taste and aroma pure sour milk consistency homogeneous, tender

The milk-protein product obtained on the basis of the microbial association of kefir fungi and the pure culture of Bulgarian bacillus, compared to the product obtained on the basis of only the microbial associations of kefir fungi, has differences in amino acid and vitamin composition, which are presented in table 3.

Table 3 Name Milk protein product based on the microbial association of kefir fungi Milk-protein product based on the microbial association of kefir fungi and pure Bulgarian bacillus culture Content amino acids mg / 100 g: Isoleucine 0.43 0.43 Leucine 0.92 0.92 Lysine 0.63 0.65 Methionine + cysteine 0.40 0.36 Phenylalanine + tyrosine 0.75 0.74 Threonine 0.44 0.45 Tryptophan 0.10 0.12 Valine 0.49 0.51 Content mg / 100 g Thiamine 0.45 0.53 Riboflavin 0.19 0.21 Pantothenic acid 0.36 0.42 Choline 87.80 81.50 Pyridoxine 0,055 0.06 Folic acid 4.10 5.70 Cyanocobalamin (mcg / 100 g) 0.45 0.50 Biotin (mcg / 100 g) 3.80 4.20 Vitamin C 1.10 1.65

As can be seen from table 3, the milk-protein product obtained by the proposed method is characterized by a higher content of essential amino acids and vitamins. The milk-protein product based on the microbial association of kefir fungi and pure Bulgarian bacillus culture contains an increased amount of lysine (0.65 mg / 100 g), threonine (0.45 mg / 100 g), tryptophan (0.12 mg / 100 g) and valine (0.51 mg / 100 g); slightly inferior in terms of the amount of amino acids methionine + cysteine (0.36 mg / 100 g) and phenylalanine + tyrosine (0.74 mg / 100 g).

The vitamin composition of the milk-protein product based on the microbial association of kefir fungi is inferior in vitamin content to the milk-protein product based on the microbial association of kefir fungi and the pure culture of Bulgarian bacillus (thiamine 0.53 mg / 100 g, riboflavin 0.21 mg / 100 g, pantothenic acid 0.42 mg / 100 g, pyridoxine 0.06 mg / 100 g, folic acid 5.7 mg / 100 g, cyancobalamin 0.5 μg / 100 g, biotin 4.2 μg / 100 g, ascorbic acid 1 , 65 mg / 100 g), the exception is choline (81.5 mg / 100 g).

To prepare a milk-protein product, milk is pasteurized at a temperature of 90-95 ° С with holding for 10-20 minutes, cooled to a fermentation temperature of 20-22 ° С, fermentation of the microbial association of kefir fungi and pure culture of Bulgarian bacillus in the amount of 3-5 % of the volume of the fermented mixture with a crop ratio of 1: 1, fermented to form a clot with an acidity of 70-75 ° T.

After ripening, the molten biomass of kefir fungi is introduced in an amount of 0.1% of the volume of fermented milk.

The molten biomass of kefir fungi is prepared as follows. Kefir fungi are slowly melted at a temperature of 75-78 ° C for 10-15 minutes, then the molten biomass of kefir fungi is combined with pasteurized whey in a ratio of 1:10.

The resulting mixture is stirred and heated to a temperature of 60 ± 2 ° C for 10-15 minutes while introducing hot curd whey into it at a temperature of 80-85 ° C and an acidity of 90-110 ° T. The finished clot is separated from the serum by self-pressing.

Examples of specific performance:

Example 1. In a pre-prepared pasteurized skim milk skimmed to 18 ° C, the microbial association of kefir fungi and Bulgarian bacillus is added at a ratio of 1: 1 in the amount of 3% of the fermented milk, fermented to an acidity of 70 ° T. Then make the molten biomass of kefir fungi in the amount of 0.1% of the volume of fermented milk. The mixture is stirred and heated to 58 ° C with the simultaneous introduction of hot cottage cheese whey with an acidity of 90 ° T and a temperature of 80 ° C.

The mixture is kept at a temperature of 58 ° C for 15 minutes, after which the clot is separated from the serum by self-pressing to a moisture content of 70%.

Example 2. In pre-prepared pasteurized milk cooled to 22 ° C (fat content of 1.5%), the ferment of the microbial association of kefir fungi and Bulgarian bacillus is added at a ratio of 1: 1 in the amount of 3% of the fermented milk, fermented to an acidity of 75 ° T. Then make the molten biomass of kefir fungi in the amount of 0.1% of the volume of fermented milk. The mixture is stirred and heated to 62 ° C with the simultaneous introduction of hot curd whey into it with an acidity of 110 ° T and a temperature of 85 ° C.

The mixture is kept at a temperature of 62 ° C for 5 minutes, after which the clot is separated from the serum by self-pressing to a moisture content of 73%.

Example 3. In a pre-prepared pasteurized skim milk at 20 ° C, the fermented microbial association of kefir fungi and Bulgarian bacillus is added at a ratio of 1: 1 in the amount of 5% of fermented milk, fermented to an acidity of 70 ° T. Then make the molten biomass of kefir fungi in the amount of 0.1% of the volume of fermented milk. The mixture is stirred and heated to 60 ° C with the simultaneous introduction of hot cottage cheese whey with an acidity of 100 ° T and a temperature of 80 ° C.

The mixture is kept at a temperature of 60 ° C for 10 minutes, after which the clot is separated from the serum by self-pressing to a moisture content of 73%.

Claims (1)

A method of producing a milk-protein product, which involves pasteurization of milk raw materials, cooling it to the fermentation temperature, introducing the fermentation, fermentation, separation of the clot from the whey, characterized in that the fermentation uses the fermentation of the microbial association of kefir fungi and pure culture of Bulgarian sticks, taken in the ratio 1: 1, after fermentation, the molten biomass of kefir fungi is introduced, the mixture is mixed and heated to a temperature of (60 ± 2) ° С for 10-15 minutes while simultaneously introducing hot her curd whey with a temperature of 80-85 ° C, acidity of 90-110 ° T.

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